What is it when cooking, what is a cold water bath?

Cold water bath is a cooking technique that immediately arrests the process of what a person cooks by immersing it directly in cold or even ice water. The simplest method is to pour cold water on foods such as pasta while still sitting in a colander. This can help keep Al dente pasta for recipes like pasta salad. Placing food in cold water is also common when chefs are blanding or slightly cooking vegetables for use as side and salads.

The reason why chefs use a cold water bath is that the food that is heated will continue to cook slightly, even after being removed from the heat. When the chef at least cooks food and needs it to maintain a certain structure or strength, it can still boil it if it is not quickly cooled. This can also be called meal shocking, as the result is to immediately end the cooking process. Used. It can help food to keep your natural sodium even if much skips this step with a gentle expressionEdky. The simple bathtub consists of a lot of ice covered with water. Some recipes recommend that the chefs fill the bowl with about two -thirds of the ice and then add enough water to cover it.

food, such as blanish vegetables, is then placed in a cold water bath and leaves to sit for a minute or two. They can then be removed and will not cook further. Chefs can store most vegetables that have been shocked in the fridge for several days. They may want to consider placing in airtight bags or lid containers to keep them fresh. Vegetables should also be slightly dried if it is stored to avoid excess moisture.

This method should not be used for pasta if the chef plans to keep food in hot and immediately serve it. In fact, many recipes for pasta should not include a shock process because even pouring cold water on pasta can removeIT starch coating pasta when cooking. This starch may be essential when pasta is added directly to thin sauces because it helps to thicken them. Similarly, if the chef adds hot potatoes to thin sauces or soups to make them stronger, they should not be rinsed or shocked.